Brown Butter Chocolate Chip Blondies
These Brown Butter Chocolate Chip Blondies are thick, chewy, and a delightful blend of nutty brown butter and sweet chocolate, perfect for satisfying your sweet tooth.
Ingredients
Main Ingredients
- 1 cup unsalted butter, cold rich flavor and moisture
- 1 cup light brown sugar, packed adds sweetness and depth
- 1/4 cup granulated sugar provides sweetness and slight crunch
- 2 large eggs, cold binds ingredients, adds moisture
- 1 large egg yolk, cold improves texture and richness
- 2 teaspoons vanilla extract enhances overall flavor
- 1 3/4 cups all-purpose flour structural base for the blondies
- 1 teaspoon fine sea salt balances sweetness
- 1 cup chopped dark chocolate or dark chocolate chips adds richness and a touch of bitterness
Instructions
Preparation
- Melt the cold unsalted butter in a saucepan over medium heat, stirring gently as it foams and changes color to golden brown, developing a nutty aroma.
- Remove the butter from heat once it has browned and let it cool slightly to avoid cooking the eggs.
- In a mixing bowl, combine warm brown butter with light brown sugar and granulated sugar. Whisk until smooth.
- Add the cold eggs and extra egg yolk into the sugar-butter mixture. Whisk gently until blended.
- Stir in the vanilla extract until evenly mixed.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt, then gradually fold the dry mixture into the wet mixture, being careful not to overmix.
- Fold in the chopped dark chocolate or chocolate chips.
- Preheat oven and prepare the baking pan, lining it with parchment paper if desired. Transfer batter into the prepared pan and smooth the top.
- Bake in the preheated oven until edges are set and the center is slightly soft.
- Allow the blondies to cool in the pan before lifting out to cut into squares.
Notes
Store leftovers in an airtight container at room temperature or refrigerate for up to a week. For freezing, wrap individual pieces tightly and store in a freezer bag.